Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil. Chicken Cutlet Caprese Salad This Chicken Cutlet Caprese Salad is the perfect salad for dinner. It’s hearty and flavorful, and I know you’ll crave it again and again! I love a classic caprese salad, so I’m […]
These flavor-packed Chicken Romano Meatballs stuffed with Romano cheese, herbs, and garlic are topped with a lemony white wine pan sauce. Chicken Romano Meatballs These Chicken Roman Meatballs take all the classic Italian Chicken Romano flavors and stuff them into a meatball. The meatballs are served in a light, lemony pan sauce that is wonderful […]
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce. Chicken Cacciatore It’s great over pasta, polenta or mashed potatoes. This is the version my Mom always made for us when I was a child, which I’ve always loved. I modified Mom’s recipe to make it a […]
Chicken Cacciatore is a rustic Italian chicken dish made with bell peppers and mushrooms simmered in tomato sauce.
It’s great over pasta, polenta or mashed potatoes. This is the version my Mom always made for us when I was a child, which I’ve always loved. I modified Mom’s recipe to make it a bit leaner by removing the chicken skin and fat and using less oil. For more ways to cook this delicious dish, try my Instant Pot and slow cooker chicken cacciatore recipes.
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs. Summer Vegetables with Sausage and Potatoes I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, […]
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Summer Vegetables with Sausage and Potatoes
I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!
Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) stuffed with Italian chicken sausage, peppers, onions, pomodoro and mozzarella. Sausage Pepper and Onion Stromboli This sausage and pepper bread is basically a stuffed, rolled pizza. It’s so delicious you’ll want to make it again and again! I partnered with DeLallo for this sausage stuffed bread recipe […]
Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) stuffed with Italian chicken sausage, peppers, onions, pomodoro and mozzarella.
Sausage Pepper and Onion Stromboli
This sausage and pepper bread is basically a stuffed, rolled pizza. It’s so delicious you’ll want to make it again and again! I partnered with DeLallo for this sausage stuffed bread recipe that is perfect for feeding a crowd. I always keep DeLallo’s Pizza Dough Kit stocked in my pantry so I can make pizza any time without having to run out to buy dough.
In the summer, there’s nothing better than homemade, fresh garden tomato sauce – perfect for your favorite pasta dish! Garden Tomato Sauce I have a garden in my backyard, and every summer, I always end up with a ton of tomatoes. Making plum tomato sauce from scratch is an excellent way to use them up. […]
In the summer, there’s nothing better than homemade, fresh garden tomato sauce – perfect for your favorite pasta dish!
Garden Tomato Sauce
I have a garden in my backyard, and every summer, I always end up with a ton of tomatoes. Making plum tomato sauce from scratch is an excellent way to use them up. I sometimes make an extra batch or two to freeze so I can eat it in the fall – it’s such a treat. If your garden is overflowing with grape or cherry tomatoes, try this grape tomato version.
You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.
What is Antipasto?
Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.
So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)
Antipasto is Flexible, So Get Creative!
The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:
This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.
A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!
Make a Half Antipasto Salad, If Needed
The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.
And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.
This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
Total Cost $16.92 recipe / $2.12 serving
Prep Time 15minutes
Total Time 15minutes
Author Beth – Budget Bytes
8oz.salad greens of choice$0.99
112oz. jarartichoke hearts$2.45
16oz. jarkalamata olives$1.99
18oz. jarbanana peppers$1.69
1/2cupextra virgin olive oil$0.84
3Tbspred wine vinegar$0.30
1/4tspfreshly cracked black pepper$0.02
Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.
Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.
Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.
Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.
Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.
Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.
Toss the salad until everything is coated in dressing, then enjoy!
I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.
What’s in Italian Dressing?
This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!
Can I Skip the Sugar?
Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.
Can I Skip the Parmesan?
Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.
How to Store Levtover Italian Dressing
Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.
How to Serve Italian Dressing
The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!
Homemade Italian Dressing
This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.
*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.
How to Make Italian Dressing – Step by Step Photos
Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.
If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.
Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)
Burst tomatoes are so quick and easy to make in the air fryer. Adding burrata cheese and arugula turns this into a delicious summer salad. Air Fryer Burst Tomato Burrata Caprese I love using my air fryer in the summer since it saves me from heating my kitchen. If you’re like me and have a […]
Grilled Chicken Bruschetta is a summer staple in my house! Basically a caprese made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, a delicious weeknight meal! Grilled Bruschetta Chicken Make the tomatoes the night before or early in the morning and let all the flavors marinate. Then when you are ready to eat […]